Holiday Cranberry Sauce

First time I made cranberry sauce I could not believe how easy it was! I played with the recipe a little bit, to get the flavors I wanted. The color is beautiful and the flavor is intense. Now there's no more canned cranberry sauce on the holiday table!

Remove the orange halves from the sauce after a few minutes, then allow the mixture to finish cooking.

Remove from heat and cool to room temperature. Chill until ready to serve.

NOTES: Cook longer or shorter time, depending on how thick you like your cranberry sauce, taking into account that it will thicken as it cools.

This recipe multiplies easily, just use a bigger pot and plan a longer cooking time.

Stores well, tightly covered.

I use the cooled orange halves for a project with my grandchildren: we smear the cut side with nut butter then sprinkle on sunflower seeds. We place the finished bird feeders in the fountain in the yard, which has been drained for winter :)

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